Sukhiyan
Deep-fried mung bean and jaggery dumplings in a flour batter.
About this dish
Sukhiyan is a quintessential 'Chaaya Kadi' (tea snack) found in every local tea shop across Kerala. This humble dumpling features a heart of protein-rich whole green mung beans cooked with jaggery, encased in a thin, crunchy golden batter. It is a perfect example of how Kerala cuisine utilizes simple pantry staples to create a balanced, energy-dense snack for the working class.
Ingredients
The Filling
- 200g (1 cup) Whole green gram (Moong bean)
- 150g (3/4 cup) Jaggery, melted and strained
- 100g (1 cup) Freshly grated coconut
- 1 tsp Cardamom powder
- 1/2 tsp Dry ginger powder (Chukku)
The Outer Batter
- 125g (1 cup) All-purpose flour (Maida) or Rice flour for extra crunch
- 1/4 tsp Turmeric powder
- 1/2 tsp Sugar
- A pinch of salt
- Water as needed (approx 3/4 cup)
Frying
- Coconut oil for deep frying
Method
- 1
Cook the Mung Beans
Pressure cook the green gram with 2 cups of water for 3-4 whistles. The beans should be soft enough to mash between fingers but must hold their shape; do not overcook into a paste.
- 2
Drain Excess Water
Drain any remaining water from the cooked beans thoroughly. This ensures the filling isn't soggy, which would make the dumplings fall apart in the oil.
- 3
Prepare Jaggery Syrup
In a wide pan, melt the jaggery with 1/4 cup of water. Strain to remove impurities, then return the syrup to the pan and bring to a simmer until it thickens slightly.
- 4
Combine Filling
Add the cooked mung beans and grated coconut to the jaggery syrup. Stir on medium heat for 5-7 minutes until the moisture evaporates and the mixture comes together as a mass.
- 5
Season the Filling
Stir in the cardamom powder and dry ginger powder. The ginger powder is essential for digestion and adds a sharp counterpoint to the sweet jaggery.
- 6
Form the Balls
Allow the mixture to cool until handleable. Grease your hands and roll into small, firm lime-sized balls. You should get about 12-15 balls.
- 7
Whisk the Batter
In a bowl, mix the flour, turmeric, sugar, and salt. Slowly add water and whisk until you have a smooth, thick batter that resembles heavy cream—thick enough to coat the balls heavily.
- 8
Heat the Oil
Heat coconut oil in a deep pan until it reaches 175°C. Test by dropping a small bit of batter; it should sizzle and rise to the surface immediately.
- 9
Dip and Fry
Dip each mung bean ball into the batter, ensuring full coverage. Carefully drop into the hot oil. Fry 4-5 at a time to avoid sticking.
- 10
Final Golden Fry
Fry for 3-4 minutes, turning gently, until the outer shell is crisp and a pale golden color. Remove and drain on a wire rack to maintain crispness.
Notes & variations
- For a healthier version, use whole wheat flour for the batter, though it will be less crispy.
- The filling can be made a day in advance and refrigerated.
- Ensure the green gram is drained very well to prevent the balls from becoming mushy.
- Leftover filling can be eaten as a sweet porridge (Puzhukku) with a little milk.
Serve with
Serve warm with hot milk tea or 'Kattan Chaya' (black tea).
Cook's note
Add a tablespoon of rice flour to the maida batter to achieve a long-lasting crunch.